Line Cook -William Chris Vineyard-Main St., FBG

Title: Line Cook

FLSA Classification/Pay Type: Non-Exempt/Hourly

Salary Grade $18-$20

Reports To: Head of Culinary

Date Created or Revised: 05-08-2026

Job: Line Cook

Summary

We’re looking for a line cook who’s excited to get in on the ground floor of WCV-Main St., the newest location from William Chris Wine Company, set in the heart of Texas Wine Country. Located on historic Main St. in downtown Fredericksburg, this space provides a taste of the vineyard in the heart of town, bringing our commitment to Texas-grown wine, thoughtful hospitality, and a genuine sense of place to the table. 

I In this role, you’ll be part of building something from the beginning—helping define a hospitality program centered on thoughtful, intimate moments and the wines that make up the WCV portfolio. From curated small bites and charcuterie to special events and elevated dinners, you’ll play a key role in bringing the WCV-Main St. experience to life. 

If you’re drawn to creating something special from day one and want to be part of a team that values craftsmanship, storytelling, and a strong sense of place—we’d love to have you join us.

A Line Cook requires good communication and culinary skills. The desired candidate will have at least one to two years of cooking experience. The ideal person should have a professional knowledge of cooking ingredients and procedure and will work in the kitchen with minimal supervision and training.

Compensation Includes

• Competitive pay
• Benefits-including Medical, Dental, and Vision
• 401(k) currently with a 3% match
• Opportunities for training
• 50% discount on our wines and free wine allocation depending on tenure.
• A great team to work with in a beautiful environment.
• ...and more!

Essential functions

• Ensure quality and freshness of ingredients and products.
• Kitchen setup and breakdown
• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients
• Plating prepared food based on Executive Chef’s guidance.
• Washing and cleaning the kitchen, cooking utensils, and storing the equipment at the end of shifts
• Stock inventory and supplies
• Cleaning up stations and managing leftover food
• Dish area cleanliness and trash removal
• Maintain a positive and professional approach with coworkers and customers.
• Support and assist the executive chef in all activities and events including but not limited to super clubs, member events, private events, seasonal dinners, wine, and food pairings, etc.

Other duties

• Other duties as assigned.

Competencies

• Although experience is not required, we need a highly motivated individual with the ability to learn and follow directions.
• Strong organizational and listening skills.
• Must be self-motivated and have aptitude for multi-tasking.
• Ability to remain calm in a fast-paced environment.
• Accuracy and speed in executing assigned tasks.
• Follow Executive Chef and Sous Chef’s instructions.
• Excellent communication and organizational skills
• Extend 100% of professional ability to the operation and department.
• Other appropriate duties may be assigned when required by the senior leadership team, role and responsibilities may be subject to change at any time and will be communicated accordingly.

Supervisory responsibilities

• No supervisory responsibilities

Work environment

• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Occasional work outside for special events, including barbecues, outside buffets, etc.

Physical demands

• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Ability to lift and move objects of up to 40 lbs. on a regular basis.
• Ability to negotiate uneven, outdoor surfaces.
• Ability to work in various weather conditions, including hot and cold weather.

Travel and Remote Work

• This position requires on-site work on a regular basis.
• Travel to and from the main worksite (daily commute) is at the expense of the employee and is not considered time worked.
• Travel between sites during the workday is considered time worked.
• This position may require occasional travel to off-site locations but does not require overnight travel except on rare occasions for events or training.

Required education and experience

• High school or GED equivalent
• Ability to communicate clearly with managers, kitchen employees, employees from other departments, and guests.
• TABC and Safe Food Handling Certification (we can provide this course)
• Experience calculating figures and amounts and performing mathematical functions to meet business needs.

Additional eligibility requirements

• None

Work authorization

• This job is not eligible for visa sponsorship.